Adult- & Kid-Friendly Weeknight Dinners

Monday: Rachael Ray's Chicken Pepperoni

It's a protein-packed pizza-type-thing the whole family will love. 

Recipe: Try Rachael Ray's Chicken Pepperoni

Tuesday: Rachael Ray's Turkey Grilled Cheese with Suiza Dipper

Grilled cheese is good year-round, but made with turkey, red onion, two types of cheese, and a flavor-packed suiza dipping sauce, it's the perfect easy winter dinner. 

Recipe: Try Rachael Ray's Turkey Grilled Cheese with Suiza Dipper

Wednesday: Quesadilla Club with Garlicky Kale

These quesadillas are quick, veggie-packed, and on-theme for the holiday season. 

Recipe: Try our Quesadilla Club with Garlicky Kale

Thursday: Rosemary & Butternut Squash Chicken Soup

Nothing beats a bowl of chicken soup on a cold night! This one includes squash and rosemary for an extra-comforting kick. 

Recipe: Try our Rosemary & Butternut Squash Chicken Soup

Friday: Apple-Bacon-Cheddar Mac 'n' Cheese

The all-time classic kiddie dish tastes even better with bacon and apples—two things adults love as much as little ones do! 

Recipe: Try our Apple-Bacon-Cheddar Mac 'n' Cheese

Ingredients

For the chicken pepperoni

• 4 organic boneless, skinless chicken breasts (about 8 oz. each)
• Salt and pepper
• 1 tsp. (about 1/3 palmful) fennel seeds
• About 3 tbsp. olive oil
• 1 red field pepper or red bell pepper
• 1 onion
• 4 large cloves garlic
• 6 to 8 Italian hot pickled pepper rings in brine, not oil (I like Cento)
• 1 rounded tsp. (about 1/3 palmful) dried oregano or marjoram
• 3 tbsp. sun-dried tomato paste
• 3 to 4 ounces (about a 3- to 4-inch piece) good-quality pepperoni
• About 3/4 cup red vermouth or red wine
• 1 1/2 to 2 cups tomato passata or tomato sauce
• 1/4 cup (a small handful) fresh flat-leaf parsley tops
• 1 ball (8 oz.) fresh mozzarella
• A handful of fresh basil leaves
• Italian bread with sesame seeds, for dipping

For the grilled cheese

• 2 tbsp. olive oil
• 1 onion
• 1 large jalapeño chile or 1 small poblano chile
• 2 tbsp. chopped garlic (from about 6 cloves)
• Salt and pepper
• 2 cups chicken stock
• 1 package (14.5 oz.) fire-roasted tomatillos (I like Frontera brand) or 1 can (14 oz.) whole tomatillos
• 1/2 cup sour cream, Mexican crema, or crème fraîche
• 1 tbsp. fresh lime juice (from 1 lime)
• 1 small red onion
• 1 lime, juiced (about 2 tbsp.)
• Salt and pepper
• About 4 tbsp. butter, at room temperature, or 1/4 cup mayonnaise
• 8 slices sourdough bread or good-quality white bread (1/4 to 1/2 inch thick each)
• Pickled jalapeño slices
• Fresh cilantro or flat-leaf parsley leaves
• 8 slices pepper Jack
• 1 lb. sliced roasted turkey breast
• 8 slices Swiss cheese

For the quesadillas

• 3 cloves garlic
• 1 red jalapeño chile
• 2 tsp. vegetable oil
• 4 cups (packed) baby kale (about 4 oz.)
• 1 cup fresh cilantro leaves
• 3 corn tortillas
• 1 cup (4 oz.) grated Monterey Jack
• Guacamole and lime wedges, for serving

For the chicken soup

• 4 tbsp. butter
• 3/4 lb. ground chicken
• 1 tbsp. finely chopped fresh rosemary
• 1/2 lb. butternut squash
• 1/4 lb. celery root
• 1 large leek
• 3/4 tsp. celery seed
• 1 tbsp. chopped fresh thyme
• 6 cups chicken stock
• 6 oz. campanelle (cone-shaped pasta) or other dried pasta
• 1/4 cup crème fraîche or sour cream
• 1 tsp. finely grated lemon zest

For the mac 'n' cheese

• 6 slices bacon
• 2 granny smith apples
• 2 leeks
• 3/4 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup flour
• 3 cups milk
• 8 ounces sharp white cheddar
• Salt and pepper
• 1/3 cup chopped flat-leaf parsley